Homemade Manicotti

Crepe noodles:

▪ 1 1/2 cups all-purpose flour

▪ 1 cup milk

▪ 3 eggs

▪ 1/2 tsp salt

Filling:

▪ 1 1/2 pounds ricotta cheese

▪ 1/4 cup grated Romano/Parmesan cheese

▪ 1 egg

▪ 1 Tbsp minced fresh parsley or 1 tsp dried parsley flakes

▪ 1 jar (28 oz) spaghetti sauce

▪ shredded Romano cheese, opt

Place flour in a bowl; whisk in milk, eggs and salt until smooth. Pour about 2 Tbsp onto a hot greased 8-in skillet; spread to a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes between waxed paper; set aside. For filling, combine cheeses, egg and parsley. Spoon 3-4 Tbsp down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9x2 inch baking dish. Place crepes, seam side down, over the sauce; pour remaining sauce over top. Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired. Yield: 6 servings.

*Recipe says to stack the crepes, but I just fill them as I go and put them straight in the pan. You may think, "Wow, I have to make every crepe?" to which I say I think it takes less time to make each crepe than to stuff ordinary manicotti. So, give it a try! These are so delicious. My picture doesn't do it justice (especially because I forgot to put the cheese on before taking it...)

Easy Manicotti & Rolls

A few from my favorite section of the recipe box: Pasta and Bread!

Manicotti w/ Three Cheeses

This recipe is frequently requested. It has become a comfort food around here that is super easy to prepare. The ingredients are common and simple to pull together. (I often half the recipe)

Ingredients:
12 Manicotti Shells
4 cups Shredded Mozzarella Cheese, divided
8 ounces Cream Cheese
1 jar Marinara Sauce
1/4 cup Grated Parmesan Cheese

How-To:
1-Mix 3 Cups Mozzarella with Cream Cheese
2-Stuff each Manicotti (already cooked in boiling water)
3-Place in greased 9x13 baking dish
4-Spread Marinara Sauce over manicotti
5-Sprinkle remaining mozzarella over the top
6-Bake 15 @ 350
7-Take out and Sprinkle Parmesan on top
8-Bake for 10 minutes longer

Sour Cream Yeast Rolls

Hadn't made rolls that called for sour cream before. Figured if it made it into the latest edition of Taste of Home, it'd prove good. Not only good, but easy!

Ingredients:
2 1/2 to 3 cups Flour
2 Tbls Sugar
1 Pkg (2 1/4tsp) Yeast
1 tsp Salt
1 Cup Sour Cream
1/4 cup Water
3 Tbls Butter, divided
1 Egg

In large bowl, combine 1 and 1/2 cups flour, sugar, yeast, and salt. In a small saucepan, heat the sour cream, water and 2 Tbls butter; add to dry ingredients. Beat on medium for 2 minutes. Add egg and 1/2 cup flour; beat 2 more minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead 6-8 minutes. Place in a greased bowl. Cover and let rise until doubled, about 1 hour.

Punch down dough. Divide into 12 pieces. Shape each into a ball. Place in a greased baking pan. Cover and let rise until doubled, about 30 min.

Bake @ 375 for 25 minutes, until golden brown. Melt remaining Tbls butter; brush over rolls. Remove from pan to a wire rack...